Vanilla cake with dried fruits and nuts
3 servings
90 minutes
Vanilla cake with dried fruits and nuts is an exquisite dessert that embodies the coziness of home baking and a richness of flavors. Its roots trace back to European traditions where dried fruits and nuts were often used in baking for added depth and texture. The delicate batter infused with vanilla aroma combines with the caramel sweetness of dates, the sweet-sour note of cherries, and the softness of figs, creating a harmony of tastes. Nuts add crunch, making each bite balanced and rich. This cake is perfect for morning coffee or evening tea gatherings and serves as a wonderful treat for holidays and cozy meetings. Its rich flavor unfolds best after cooling completely when the texture becomes denser and the aroma more intense.
1
Mix flour with salt, baking powder, and soda.
- Wheat flour: 0.8 glass
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 0.3 teaspoon
- Baking soda: 0.3 teaspoon
2
Add dried fruits, chopped fruits, sugar, and nuts to the bowl with flour, and mix well with your hands.
- Dried apricots: 80 g
- Pitted dates: 80 g
- Pitted prunes: 80 g
- Dried cherries: 40 g
- Dried figs: 90 g
- Shelled walnuts: 130 g
- Brown sugar: 0.8 glass
3
Whisk the eggs with vanilla in a separate bowl until fluffy, the volume will double.
- Chicken egg: 3 pieces
- Vanilla: 0.5 teaspoon
4
Pour in the dry ingredients and carefully mix thoroughly until all the fruits are coated with a thin layer of liquid batter.
- Wheat flour: 0.8 glass
- Dried apricots: 80 g
- Pitted dates: 80 g
- Pitted prunes: 80 g
- Dried cherries: 40 g
- Dried figs: 90 g
- Shelled walnuts: 130 g
- Brown sugar: 0.8 glass
5
Line the mold with parchment (and grease with butter!), transfer the dough into it, and press to eliminate air pockets.
- Wheat flour: 0.8 glass
6
Preheat the oven to 150 degrees. Bake for 70-75 minutes.
- Wheat flour: 0.8 glass
7
When the cake turns golden-brown, take it out of the oven and cool it in the pan.
